The
layout is, in essence, the floor plan which locates each item of
furniture, each piece of cabinetry, each major appliance, and each sink
within the kitchen. The design of the floor plan is vitally important
from the standpoint of both functionality and aesthetics. The placement
of each element within the kitchen will affect the look and feel of the
room. At the same time, the ability for one or more people to cook
comfortably and efficiently will also be directly impacted by where the
appliances and cabinets are located relative to one another as well as
the amount of available floor area and the flow of movement through the
space. In addition, the layout can influence the kitchen design types
which are available. A traditional design may not match a contemporary
layout and vice versa. For more information on the topic of possible
design themes, please see our kitchen "Types"
section.

Although
the kitchen layout influences both form and function, it speaks most
directly to function. Where kitchen design type is first and foremost
about aesthetics, kitchen layout type is first and foremost about
workflow. While people may not always think of it in those terms, the
kitchen is a functional work area where the all-important work of food
preparation takes place, including its constituent elements of storing,
freezing, defrosting, separating, washing, chopping, kneading,
rolling, baking, simmering, broiling, frying, boiling,
grilling, carving, serving, and cleaning up, just to name a
subset. In order to ensure that this work can occur comfortably,
efficiently, and safely, the kitchen must be laid out in a way that
supports the preferences of the primary cooks within the household.

In
addition to functional considerations which, as mentioned, should be
primary, there the additional considerations which relate to the
kitchen as a gathering place, as a social space, and as not only a
location for food preparation, but as also a location for food serving
and food consumption. Larger households in which two, three,
or
more people may be simultaneously interacting or collaborating during
the course of food preparation may want to consider larger kitchen
layouts utilizing the principle of work stations. Households in which
people commonly gather in the kitchen to socialize and to eat may want
to consider kitchen layouts which support serving counters, kitchenette
tables, breakfast nooks, or dual function islands or peninsulas which
double as both worktops and tabletops.

Floor plan preferences
must be balanced against constraints. The layout of the kitchen may be
limited by the existing floor and wall space, by the geography of the
water, gas, and electrical lines, and by the amount of available funds.
Certain constraints may be binding, while others may be relaxed. Walls
can be removed to expand a space while water lines can be extended to
add faucets. In the case of a new construction, there is generally far
more flexibility than with an existing home. However, layouts are
commonly shifted in kitchen remodeling projects, so just because the
kitchen has already been built a certain way does not mean that it has
to stay that way.

Before one can select the optimal layout, of
course, one must first study the most common layouts that exist and
understand the relative advantages and disadvantages of each. In a
sentence, choosing a kitchen layout can be defined as the
process
of mapping preferences to a floor plan subject to existing constraints.
However, the actual decision-making associated with this process can be
quite a bit more complicated than the definition alone suggests.

The single
wall
kitchen, as its name suggests, has all of the cabinets, countertops,
and appliances along a single wall. Also known as a straight kitchen or
a Pullman kitchen, this layout is the least efficient as it requires
constant movement along the wall in the process of food preparation. In
addition, it makes it difficult for more than one person to cook
simultaneously. From a visual perspective, it is an unattractive floor
plan, as it creates a lopsided feel to the space, with a kitchen wall
rather than a kitchen room. If at all possible, such a layout should be
avoided as it offers no real advantages and a number of clear
disadvantages.

Given its inefficiency and lack of aesthetics,
the single wall kitchen is almost always a product of necessity rather
than preference. Small studio apartments are the most common utilizers
of the straight kitchen, where all of the appliances and cabinets are
lined up against a single wall in order to maximize the living area. In
these types of situations, the layout can still be optimized by
selecting a natural placement along the wall, choosing a
convenience-maximizing order to the appliances, and adding temporary
structural elements to create an organic kitchen space.

If
possible, a single wall kitchen should be recessed into an alcove,
which creates a natural space for the appliances and the sink. Where no
alcove exists, the kitchen should be run from a corner that faces away
from the entranceway as most people would agree that the refrigerator
and the dishwasher are not the first items one wishes to see when
entering a home. By running a thin foam board, section of colored
plywood, or Chinese screen whose color matches the wall along the open
side of the kitchen, it is possible to then create an artificial
alcove, with walls bordering the back and far sides of the kitchen and
the temporary partition bordering the near side of the kitchen.

Because
all of the kitchen appliances and work areas are lined up against a
single wall, the order of the arrangement is critically important.
General rules of thumbs are to place the sink between the refrigerator
and the cooktop and to allow at least two feet of countertop between
the sink and the cooktop in order to create a work area. Appliances may
need to be arranged vertically as well as horizontally. Consider
embedding the microwave into the top run of cabinets and using a wall
oven in order to maximize the wall space. In addition, it may be
advisable to extend the cabinets all the way to the ceiling in order to
expand storage. One inexpensive alternative is to use regular sized
cabinets, but hang them higher and run open shelving
underneath.

Depending
on the size of the apartment, an element can be added to give
the
single wall kitchen the feel of an independent, semi-enclosed space. A
long dining table or a bar stand that is run parallel to the single
wall kitchen provides function while at the same time separating the
kitchen area from the rest of the home. The table or stand can be used
not only for serving and eating food, but also during cooking, much the
same way as a peninsula or island would be utilized in a larger
kitchen. The height of the tabletop and even its color and finish can
be matched to those of the countertops against the wall, completing the
effect. [Back
to Top]

The kitchen work triangle is
not itself a layout, but it is the inspiration for virtually every type
of kitchen layout that follows. For that reason, it merits a separate
section. The concept of the kitchen work triangle dates back to the
1940s when the contemporary kitchen design was first standardized. It
became clear that the primary working functions in a kitchen take place
among three areas: food storage (refrigerator), food preparation
(sink/countertop), and food cooking (range/stove/oven). As it turns
out, the most efficient configuration for these three work areas is
based on a triangle. In other words, by taking an aerial view of the
kitchen and drawing an imaginary line from the refrigerator to the
sink, a second imaginary line from the sink to the stove, and a third
imaginary line from the stove back to the refrigerator, one ends up
constructing a triangle with refrigerator, sink, and cooktop at each
vertex.

Over time and millions of applications, the kitchen work
triangle has been improved and its properties perfected. For optimal
cooking efficiency, the sum length of all three legs of the triangle
should be between 12 and 25 feet, with each leg ranging between 4 and 9
feet. The best location for the food preparation worktop is between the
refrigerator and the sink, where there should be at least 3 feet of
countertop space available. The open walkspace bordering each vertex of
the triangle should be at least 4 feet in width to allow for
both
the flow of human traffic and the opening of cabinet and appliance
doors. If an island or peninsula is incorporated into the kitchen
layout, it should be placed so as to not interrupt any leg of the work
triangle. The refrigerator should be positioned so that the
outside hinge of its largest door faces away from the work triangle,
which will allow the cook to open the refrigerator from inside the work
triangle rather than having to go outside of it.

With modern
kitchens using up greater space and incorporating the commercial
concept of prep stations, the kitchen work triangle is no longer
necessarily the gold standard by which all kitchens layouts are
planned. However, it still remains relevant in many kitchen designs. A
majority of layouts, including the L-shape, the U-shape, and the
G-shape are all based on the kitchen triangle and the rules of thumb
developed for the kitchen triangle still hold true for designs which
utilize more than 3 work areas.

If nothing else, the kitchen
work triangle emphasizes the importance of considering the flow of
movement through the kitchen during the layout process. Consider the
number of times one needs to access the refrigerator, run the faucet,
and use the cooktop in the preparation of even a single meal. Now
multiply this number by three meals a day, seven days a week, and fifty
weeks a year. Clearly, if the movement between the refrigerator, sink,
and stove is not comfortable and efficient, this will get tiring rather
quickly. Consequently, this is a critical element to consider in any
kitchen layout. [Back to Top]
The galley kitchen,
also known as a corridor kitchen, is a design which features cabinets
and appliances along two walls which run parallel to each other. The
word takes its origin from naval terminology, where a galley refers to
the food preparation area on a ship. Because space on a ship is at a
premium, the food preparation area is laid out as efficiently
as
possible with longitudinal wall units and overhead cabinets. In a
residential space, the galley layout makes the kitchen work triangle
possible with the sink and the refrigerator typically on one wall
forming one side of the triangle, and the cooktop on the opposite wall
completing the other two sides of the triangle.

It bears noting
that, strictly speaking, a galley kitchen is comprised of cabinets,
countertops, and appliances along two parallel walls with unobstructed
space in between. However, the term is often used colloquially to also
refer to U-shape kitchens, which utilize the space against a third wall
as well and which will be discussed in greater detail subsequently. A
very large galley kitchen may have enough floor space to have an island
placed in the middle. Such a setup is sometimes referred to as a double
galley, and will be covered in greater detail in the section dealing
with kitchen islands and peninsulas.

The galley layout is an
ergonomically effective solution and is particularly appropriate for a
kitchen space that has a limited width as it maximizes the space along
the center aisle. It works well for rectangular kitchens that
are
8 to 12 feet long. For larger kitchens, however, other layouts may be
more convenient. The kitchen work triangle can be placed anywhere along
the galley, but the elements should be grouped in relatively close
proximity to one another. Generally, it is recommended that two
elements are placed along one wall (typically the sink and the
refrigerator) and the third element is placed on the opposite wall such
that it is roughly in the middle of the other two elements. This
minimizes the amount of traveling that has to be performed by the
person cooking and makes the process of food preparation more efficient.

The
width of the available floorspace between counters on either side of
the galley should be 4 to 5 feet to allow unimpeded passage, turning,
and opening of cabinet and appliance doors. The absolute minimum is 3
feet and this level should only be used for single occupancy kitchens.
This is not only a comfort issue, but also a safety issue, as the
presence of heated elements, sharp utensils, and heavy objects in the
kitchen makes it vitally important that freedom of movement be
preserved.

Because the galley layout is typically utilized for
narrow kitchen spaces, it is best suited for a single cook. The galley
will not support through traffic or multiple cooks very well. Much as
it is on ships, the galley kitchen is born out of the necessity to
conserve and maximize available space. While it is definitely more
convenient that a single wall kitchen, the galley is still more
limiting than other layout options and should primarily be considered
when space is an issue. [Back to Top]
The L-shaped
kitchen utilizes two perpendicular walls rather than two parallel walls
as the galley does. The cabinets, countertops, and appliances are
arranged against a long wall and a short wall which together form an
L-shape. The two individual walls are also referred to as the "legs" of
the kitchen. Unlike a galley, an L-shaped kitchen does not have an
aisle, so there is no traffic lane limiting the number of people that
can be walking through at one time.

The legs of the L can be
made as short or as long as dictated by the available space.
However, extending a leg beyond 15 feet begs the question of
whether the space is large enough to warrant an alternative layout, as
the L-shaped kitchen is best suited for small to medium spaces. The
L-shaped kitchen also works great for a corner alcove space. Because it
occupies two adjacent walls, this layout leaves a lot of open floor
space, which can either be used as an eating area by adding a table and
chairs or simply be left open to support comfortable movement for the
cooks.

The work triangle in an L-shaped kitchen is going to be
more elongated than in a galley kitchen. Generally, the refrigerator
and the sink will be placed along the longer leg and the cooktop along
the shorter leg. To optimize the work triangle, each element should be
moved as close as possible to the corner without compromising counter
space. In larger L-shaped kitchens, the outer area of the longer leg
should be used for cabinet and storage space that is accessed less
frequently than the primary cooking elements.

Like the galley,
the L-shaped kitchen is not an effective design for large spaces. It is
most appropriate for small to medium spaces with squarish floors. In
narrow, long rectangular spaces the galley is a better option than the
L because an L in such a space would have one leg that is
disproportionately long and another leg that is disproportionately
short. Not only would this look unbalanced, but it would also make it
difficult to work efficiently. In fact, it would resemble a single wall
kitchen with a short peninsula jutting out at one end. On the other
hand, in a wider space, the L-shaped kitchen can provide better traffic
flow and easier working conditions if more than one cook is present
than a galley. [Back to Top]
The U-shaped
kitchen is a combination of the galley and the L-shaped kitchen. It
takes the galley concept and adds the perpendicular short wall of the L
layout. This results in three walls housing appliances and worktops and
creates a shape that, from an aerial view, looks like the letter U. The
U-shaped kitchen consists of one perpendicular wall and two parallel
legs which can either be run longer or shorter, depending on space
availability.

In a U-shaped kitchen, each element of the kitchen
work triangle is typically placed on each of the three walls. A common
setup has the refrigerator on the left parallel leg, the sink on the
perpendicular leg, and the cooktop on the right parallel leg. This may
be adjusted depending on window placement and preferences. The U-shape
provides a lot more flexibility in terms of element placement as there
are now three walls which may be utilized as opposed to the two walls
of a galley or L-shaped kitchen.

The U-shaped kitchen is a
versatile design which may be incorporated into small, medium, or large
spaces. There is no through traffic as there may be with a galley
kitchen, so there is less chance of work disruption. The U-shaped
kitchen also offers more counter space and additional cabinets and
shelving relative to a two-walled layout. The ability to place the
elements of the work triangle on separate walls provides for clearly
delineated work zones and sufficient worktop space to support each one.
In case of a large kitchen area, the U-shaped layout can be integrated
with an island. In fact, in a large enough space, an island is almost
mandatory to maximize the efficiency of a U layout.

The U-shaped
kitchen does have limitations. For one, it cannot be effectively
implemented if the kitchen area is less than 10 feet wide. In that
case, a galley or an L-shaped layout would be more appropriate.
Another issue is that the bottom corner cabinets in a
U-shaped
kitchen can be inconvenient to access. However, this issue can be
solved by utilizing rounded corners, angled storage units, and
adjusting cabinet placement at the corner joints. Finally, in a very
large kitchen, the U-shaped layout is inefficient without an island, as
mentioned earlier. With the elements of the work triangle placed on
each of the three walls, having to traverse a large space between the
walls would slow down the work considerably.

A galley kitchen
that is not a walk-through, but rather terminates in a wall, can be
converted to a U-shape by adding workspace across the wall end of the
galley. Similarly, an L-shaped kitchen can be converted to a U-shape by
adding a peninsula at one of the unused walls. Although this
would
undoubtedly add both counter and storage space, it may also make the
kitchen feel cramped if the overall room size is not sufficiently
large. As mentioned, for rooms that are less than 10 feet in width, it
may be best to keep a two-walled layout. [Back to Top]
The G-shaped
kitchen takes the U shape and adds a partial fourth wall, extending
worktop and cabinet space even farther. The addition of the short
fourth wall creates a G shape if viewed from above. The benefit of the
G-shaped kitchen is that it maximizes use of wall space and provides
the maximum possible workspace without the addition of an island. On
the flip side, a G-shaped kitchen can feel very enclosed, with
countertops and cabinets on all sides. It should not even be considered
in a space that is less than 11 to 12 feet along the shortest side.

The
major benefit of the G-shaped kitchen is the large amount of work and
storage space, which allows the incorporation of two work triangles and
specialty appliances without the need for an island. Two sinks and two
cooktops, with one containing an oven, are typical in a G-shaped
kitchen. The work triangles may share a leg, but they should not
overlap, as this would interfere with the ability of two or more cooks
to work in tandem. One example is two sinks on opposing walls, with a
refrigerator on one perpendicular wall and the two adjacent cooktops on
the opposite perpendicular wall. Another example is one sink on the
first wall, one cooktop and another sink on the second wall, another
cooktop on the third wall, and the refrigerator in the middle of the
fourth wall.

There are several strategies which can help to
eliminate the confining feel of having four walls of counters,
appliances, and cabinets. One strategy is to utilize large windows
along two of the walls, if at all possible, thereby breaking up the
cabinetry and bringing a feeling of light and space into the kitchen.
Another strategy is to open one or two of the cabinet walls to adjacent
spaces by removing a portion of the wall sections backing those
cabinets. A third strategy is to only put overhead cabinets on three
walls and use the peninsula along the fourth wall as a breakfast nook
and under-the-counter storage. Finally, a G-shaped kitchen benefits
from a larger doorway which also serves to extend the space.

Larger
families with multiple cooks will appreciate the added work and storage
space of a G-shaped kitchen. The G can also be a great alternative for
a U-shaped kitchen which is too small to support an island, but where
additional space would be preferable. In situations where a U-shaped
kitchen has an open fourth wall, a peninsula can be added for the
purpose of creating a serving counter or breakfast nook, with tall
chairs placed on the opposite side of the peninsula and
storage
cabinets built into the kitchen side. [Back to Top]The double
L-shaped
kitchen is essentially an L-shaped kitchen with either an L-shaped
island in the middle or an L shaped peninsula against the wall. One way
to think of the double L is to imagine a G-shaped kitchen broken in
two, with the smaller part rotated 90 degrees and either moved into the
middle or placed against the long wall. A variation on the
double
L is an L-shaped kitchen with a regular rectangular island.

The
double L-shaped kitchen provides significantly more workspace than the
regular L, offering two work triangles instead of one and four or five
work zones in place of two or three. This allows multiple cooks to work
at the same time without interfering with one another. The double L
layout also offers far more storage space and the opportunity to add
auxiliary appliances.

The double L layout easily allows for two
or even three work triangles. Each wall of the larger L can
form
a work triangle with each side of the L-shaped island and the inner
part of the L-shaped island can form a third work triangle. Typically,
a sink and a cooktop are placed on both the larger L and the L-shaped
island, with an oversized refrigerator placed on the outer L and
positioned in such a way as to be conveniently accessible from any of
the work triangles.

In addition to greater workspace and
additional storage, a center L island offers several other benefits. It
provides a serving and eating area for informal meals. It offers the
cook an opportunity to prepare food while looking outward into the rest
of the home, rather than with his or her back to the activity in the
living area. Last but not least, it creates a nook for informal
socializing on the part of whoever is doing the cooking with both other
members of the household and guests.

The double L layout is only
appropriate for larger kitchen spaces that can accomodate not only the
island, but also at least 4 feet of space between the island and the
countertops of the outer L. Conservatively assuming 2 foot deep
countertops and 5 foot legs for the island, the minimum length and
width for the kitchen would need to be 17 feet. A smaller
space should not really be considered for the double L-shaped
kitchen layout. [Back to Top]

The island and the peninsula
have been referenced in the other sections, but are sufficiently
important components of kitchen design to merit a separate and more
in-depth discussion. To review, an island is a standalone unit,
typically in a rectangular or L-shape that is placed in the middle of
the kitchen. A peninsula is similar to an island, but rather than being
standalone, it is attached at one end to either the wall or an existing
run of cabinets. An island or a peninsula often have built in
appliances and/or sinks, along with cabinet space below the counter.
There are usually no cabinets above an island or a peninsula, although
pot racks, air vents, and drop lights are frequently suspended from the
ceiling. The cabinets and the countertop of an island or peninsula
generally feature the same material, style, color, and finish as the
cabinets and countertops in the rest of the kitchen, matching the
overall theme of the space.

The incorporation of an island or a
peninsula offers a number of benefits. First, it provides additional
storage space, which is often welcome as kitchen shelf space seems to
always be at a premium. It can be the perfect location to place
under-the-counter trash and recycling bins. Second, an island or a
peninsula can extend not only the available work space, but also the
number of sinks and appliances, making it far easier for multiple cooks
to operate simultaneously. Preparation sinks, refrigerator drawers, and
rangetops are all common additions. Third, an island or a peninsula can
provide a convenient serving and eating area, particularly for quick
on-the-go meals. Even if there is another eating area in place, it can
offer additional seating. Fourth, an island or a peninsula can be used
to serve drinks, hors d'oeuvres, and finger foods during cocktail
parties hosted in the home. This allows guests to circulate by the food
and drink without having to actually go into the kitchen proper. Fifth,
for households with children, an island or a peninsula can provide an
area for them to participate in kitchen activities, whether in the form
of simply hanging out and doing homework, or actually helping in the
cooking process. In addition, since there are no overhead cabinets,
it's the perfect area for snacks and amenities that the children can
reach. Sixth, an island or a peninsula can provide a cooking space
which faces into the rest of the home so that the people cooking are
not constantly turned with their backs to everything else that is going
on. This allows the people cooking to socialize with other family
members, keep an eye on the kids, or entertain guests at the same time
as preparing food.

Given all of the benefits, it may seem like
incorporating an island or a peninsula is always the right decision. In
reality, this is not the case. These structural elements also have
certain drawbacks which must be considered and carefully weighed
against the benefits. The most obvious drawback is that they reduce the
amount of available floor space. In a small kitchen, the addition of an
island or a peninsula can result in a cramped, walled-in feeling that
is both inconvenient and uncomfortable. There should be at least three
and a half feet of clearance between an island or a peninsula and the
rest of the kitchen at all times, with four feet preferable. Another
potential drawback is the negative impact on corner space. In case of a
peninsula, the corner where the peninsula joins the wall or the run of
kitchen cabinets can be difficult to access. In case of an island, the
under-the-counter cabinets at the kitchen corners nearest to the island
can be challenging to use. Consequently, when planning an island or a
peninsula, it is important to consider how the corners will be impacted.

In
terms of deciding whether to install an island or a peninsula, each
offers its own unique characteristics. A peninsula keeps the center
space open, retaining unimpeded movement through the kitchen. By
contrast, an island creates a traffic lane which limits and channels
movement. A peninsula facing an open space has the effect of closing
off the kitchen and typically provides a single outer side for seating.
An island offers a more open feel to the outside, offering two outer
sides for seating. Aesthetically, many people prefer the island as its
central location provides greater opportunity to sculpt the kitchen
space and make a stylistic statement. However, a peninsula has the
benefit of not requiring as much space as an island because it
only needs clearance on three sides rather than four. This also means
that given the same amount of space, it is possible to install a larger
peninsula than island.

When adding or remodeling a
peninsula or an island, a number of issues must be considered. The
types and placement of storage and appliances is a critical
consideration. Since a major motivating factor for the addition of an
island or a peninsula is the extension of storage and work space, this
msut be done in a way that is both representative of the cooks'
preferences and compatible with the existing kitchen layout. The height
of the countertop is also important. A cabinet run anchored peninsula
will generally match the height of the other kitchen countertops, but
an island or a wall-anchored peninsula can be made taller or shorter.
Yet another alternative is a split-level countertop, which separates
the food preparation area from the serving area by placing the former
physically lower than the latter. An additional consideration is the
choice of materials for both the countertops and the under-the-counter
cabinetry. The simplest decision is to have the island or peninsula
simply match the materials and stylization of the rest of the kitchen.
However, particularly in the case of an island, a different set of
materials and designs can effectively offset the rest of the kitchen
and create a truly stunning centerpiece.[Back to Top]
The work zone design,
also referred to as the work center design, is a modern approach to
kitchen layout that seeks to go beyond the kitchen work triangle. With
the incorporation of additional workspaces and auxiliary appliances in
many modern kitchens, the traditional work triangle can be too limiting
in describing the full functionality of the kitchen. Consider a kitchen
with two sinks, a range, an oven and stove, a grill, a refrigerator and
a separate set of refrigerator drawers, a set of warming drawers, a
microwave, and a dishwasher, along with several auxiliary appliances
including a steamer, a food processor, a stand mixer, and a blender.
Given all of the available functionality, a work triangle hardly begins
to cover the possible range of movements and actions, particularly if
there are two or more cooks working simultaneously.

The solution
for the multi-functional kitchen is to group all of the different
appliances and worktops based on the concept of work zones or work
center. A work zone approach groups everything necessary to performing
a particular type of cooking activity into a single physical area. A
person can then have all of the relevant appliances and cookware for a
given stage of the food preparation process available for easy access.

The
three major works centers are usually preparation, cooking,
and
clean-up. Preparation refers to all of the activities required to get
the food from its store-bought or garden-picked state to being ready
for the pot, the grill, or the baking sheet. The preparation work zone
will usually include a refrigerator, a sink, a worktop, a trash
receptacle, a food processor, a blender, cutting boards, knife storage,
salad bowls, baking dishes, measuring cups, mixing utensils, graters,
and spice racks. Cooking refers to all of the activities associated
with actually getting the food ready to serve. The cooking work zone
will usually include a cooktop, an oven, a ventilation hood, a
microwave, storage for pots and pans, cooking utensils, and oven mitts.
Depending on cooking needs, additional small appliances can be
incorporated into the cooking work zone such as a toaster, a waffle
iron, a grill, a skillet, a steamer, or a deep fryer. Finally, clean-up
refers to all of the activities associated with cleaning the kitchen
and the dishware after the food has been served and consumed. The
clean-up work zone will usually include a large sink, a dishwasher, a
trash receptacle, a recycling bin, plastic bags, paper
towels, and
a variety of cleaning materials and dishtowels.

Given that the
flow of work goes from food preparation to cooking to clean-up, these
work zones should be arranged in the proper order, with the cooking
work station adjacent to the food preparation work station. Such a
grouping based on function allows multiple cooks to work efficiently
and without getting in each other's way. Indeed, for many large
U-shaped and G-shaped kitchens, for most double L-shaped kitchens, and
for kitchens with large or multiple islands and peninsulas, the work
zone approach is often the most effective.

In certain
situations, it may be useful to incorporate incremental work centers in
addition to the three base ones. For households with a sweet tooth, a
baking work zone can provide a lot of mileage. Such a work zone would
typically feature a rolling board, an electric mixer, baking tins,
cookie sheets, pie forms, rolling pins, measuring cups, mixing bowls,
cake decorating kits, dry food storage, and specialty cookbooks. In
addition, a snacking or eating nook, while not a work zone per se, can
nevertheless make a convenient addition to many kitchens. Such an area
can be stocked with a microwave, a toaster, a coffeemaker or electric
kettle, coffees, teas, and condiments, cereals, instant oatmeal, and
energy bars, mugs and cups, microwave safe dishware, a water cooler,
and, optionally, a mini refrigerator, a popcorn maker, and a panini
maker.[Back to Top]